Spring ForwardMarch 14, 2012 By: Alissa Ponchione
Fresh fruits and herbs spring up as winter fades, which also means it's time for some spring cleaning of your cocktail menu. By concocting cocktails that reflect the changing seasons, you'll take advantage of patrons who are emerging from winter hibernation, ready to imbibe drinks made with fresh fruits, cool liqueurs and smooth purees. When the first day of spring arrives, offer your guests refreshing cocktails on your updated menu. Vibrant drinks that evoke the warm months ahead will be the perfect addition to your revamped springtime menu.
Sangria de Verano
Developed by Ben Scorah, managing partner at Beekman Bar and Books in New York.
Fresh seasonal fruit, recommended: strawberry, lime, orange, kiwi and passion fruit
¼ oz. Lucid Absinthe
1¼ oz. cachaça
½ oz. Spanish brandy
½ oz. orange liqueur
1 oz. red wine
In a cocktail shaker, thoroughly muddle the fruit with absinthe, cachaça, brandy and orange liqueur. Pour into a wine glass. Float red wine on top of cocktail. Stir and enjoy.
On the menu at Fogo de Chão.
1 medium to large lime
2 Tbsp. sugar (to taste)
2 oz. cachaça
First cut off lime end caps, then cut in half. Remove core. Slice each in half again and slice into five to eight pieces. Place lime in a rocks glass, add sugar and muddle ingredients. Top with ice and add cachaça. Shake in a shaker and serve.
Courtesy of Sobieski Vodka.
2 oz. Sobieski Vanilia
½ oz. Sobieski Orange
½ oz. banana liqueur
Shake with ice. Pour over ice or serve in a shot glass.
Created by mixologists Aimee Baroud and Maureen Muller.
1 part Van Gogh Oranje Vodka
1 part Van Gogh Vodka Raspberry
½ part Chambord
Moet & Chandon Champagne
1 part 100% pineapple juice.
Shake over ice. Pour into Champagne glass, half full. Fill to rim with Moet & Chandon Champagne.
Mile High Mojito
Courtesy of iX Mixer.
3 parts light rum
2 parts Citrus iX mixer
1 part club soda
Mix ingredients and add muddled mint leaves, sugar and lime juice.
Hibiscus Key Lime Cocktail
Created at Tommy Bahama Restaurant.
1½ part vodka
½ part cointreau
1 part hibiscus syrup
1 part pineapple juice
1 part hand pressed key lime juice
5 cubes muddled fresh pineapple
Mix all ingredients together and strain into a tall Collins glass, garnish with three floating key lime wheels.
Created by Lauren Steele, mixologist at Rye in San Francisco.
2 oz. Charbay Tequila
½ oz. Perfect Purée Strawberry puree, thawed
3 drops Amaro dell'Erborista
1 oz. lemon juice
½ oz. rosemary/sage syrup
1 dash black sea salt tincture
1 dash black pepper tincture
Rosemary and sage sprigs, for garnish
Combine ingredients except garnish into a mixing glass with ice. Shake in a Boston Shaker and double strain into a rocks glass over ice. Garnish with rosemary and sage sprigs.
Courtesy of Smirnoff Vodka.
1 oz. Smirnoff No. 21 Vodka
¾ oz. blue curacao
2½ oz. lemonade
Combine ingredients in a shaker with crushed ice. Strain into a Martini class.
On the menu at Bonefish Grill.
2 oz. brandy
½ oz. Patron Citronge
2 oz. fresh sour mix
½ oz. mango syrup or mango juice
1 piece lemon wedge
Squeeze one lemon wedge in pint glass or shaker and drop in wedge. Add brandy, Patron, sour mix, mango juice and ice until glass is ¾ full. Cover and shake well, and then pour all ingredients (including ice) into a sugar-rimmed wine glass. Top with a good splash of soda water and swizzle stick.